Craving decadent brownies that are chewy, moist, and fudgy? Look no further as these Condensed Milk Brownies are an explosion of intense chocolate flavor in every bite. The best part? These brownies are surprisingly easy to make with a fool-proof, one-bowl recipe and just a handful of common ingredients. Whip up a batch in just 40 minutes.
Calling all chocoholics here. Brace yourselves for an experience that will transcend ordinary brownies. These chewy, intensely chocolatey treats are so good, you won't be able to resist going back for seconds (or thirds!).
So, ditch the boxed mixes and embrace the joy of homemade chocolate delicacies. These brownies are the perfect way to impress your loved ones or indulge in a well-deserved treat. This is going to be your new favorite!
Table of Contents
Why You'll Love This Recipe?
- Each bite is a delightful combination of chewy, gooey, fudgy and melt-in-your-mouth goodness like these Easy Chocolate Brownies.
- These decadent and irresistible chocolate brownies require just a few staple ingredients readily available in most pantries.
- This one-hour, one-bowl recipe is done in just 40 minutes from start to finish, quite effortlessly.
- The secret? Condensed milk and a decadent duo of dark chocolate and Dutch cocoa powder combination which intensifies the chocolate experience.
- Highly customizable - Add chocolate chips, nuts, or other mix-ins to personalize your flavor experience.
Condensed Milk in Brownies
Condensed milk, known for its thick, creamy, and sweetened consistency, is made by boiling milk and sugar until the liquid evaporates, resulting in a thick, creamy sauce.
Condensed milk contributes to the brownies' signature gooey texture, creating the irresistible melt-in-your-mouth experience. It also gives a luxurious, smooth texture to the brownies, elevating them beyond ordinary baked goods.
The pre-sweetened nature of condensed milk eliminates the need for additional sugar, ensuring perfectly balanced sweetness in every bite.
Ingredients for Condensed Milk Brownies
- All-Purpose Flour provides structure of these brownies.
- Sweetened Condensed Milk is the secret weapon behind the richness and creaminess goodness of these brownies. I use Eagle brand condensed milk for this recipe. Feel free to use any brand of your choice.
- Dutch Cocoa Powder adds chocolate flavor and a beautiful dark chocolate color like this Chocolate Sour Cream Pound Cake and Authentic Dark Chocolate Bundt Cake.
- Butter helps with moistness, richness and flavor of these brownies. Use high quality and unsalted butter for best results.
See the recipe card below for a full list of ingredients and quantities.
Substitutes & Variations
- Cocoa Powder is critical. I prefer Dutch process cocoa powder but you may use regular cocoa powder as well. Dutch process powder has a dark hue and adds to the beautiful chocolatey color of the brownies. The regular cocoa powder has a milder color.
- Substitute coconut oil or any vegetable oil for butter. This makes them more versatile and adaptable to your dietary needs or preferences.
- Want more Chocolate? Simply fold in ½ cup of semi-sweet or white chocolate chips for an explosion of melty chocolatey goodness in every bite.
- Want crunchy bites? Add ½ cup chopped nuts (walnuts or pecans) in the batter.
- Take your chocolate game to the next level by drizzling chocolate ganache over the brownies for an irresistible finishing touch.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Condensed Milk Brownies
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Heat butter in the saucepan and add dark chocolate and condensed milk.
2. Whisk until the ingredients are combined. Take off from the stove top and let it cool for five minutes.
3. In a bowl add the butter mixture with eggs and vanilla extract. Mix until combined.
4. Add the all-purpose flour and Dutch processed cocoa powder and mix.
5. Add pecans and fold in the batter.
6. Pour the condensed brownie mixture into the 9-inch pan and bake.
Expert Tips
- Don't overbake. Resist the urge to bake until the toothpick comes out completely clean. Instead, aim for a little bit of moisture on the toothpick when you insert it into the center of the brownies. A slightly moist center ensures a rich, dense, and gooey experience that melts in your mouth.
- To prevent dry brownies, avoid over-mixing the batter. Overmixing traps excess air, resulting in cakey and dry brownies. Mix the ingredients only until they are just combined for the best texture.
- Always use a sharp knife. A dull knife will tear and drag through the brownie, leaving rough and uneven edges. A sharp knife makes clean, precise cuts, showcasing the beautiful texture of your creation.
Dip your knife in hot water before each cut. The warm water helps to melt any residual chocolate on the blade, preventing it from sticking to the brownie and creating messy edges.
Recipe FAQs
The aroma of freshly baked brownies is irresistible, and the urge to dig in is understandable. But before you grab a fork, remember - patience is key. Waiting for your brownies to cool completely is crucial for achieving clean cuts and preserving their fudgy texture.
The recipe is written for a 9-inch square pan, but you can easily adjust it for an 8-inch pan by using slightly less batter or baking for a few minutes longer. Keep an eye on the brownies and use the toothpick test for doneness.
How to Store
Room Temperature
Store these Condensed Milk Brownies in an airtight container on the counter for 3-4 days.
Freezing Instructions
To freeze, let the brownies cool completely, then slice them into squares. Wrap each brownie individually in plastic wrap, followed by a layer of foil. Place them in a Ziploc bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
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Related Chocolate Recipes
Recipe
Condensed Milk Brownies
Equipment
- 9-inch square baking pan.
- Medium-sized saucepan
Ingredients
- 1 tin condensed milk (14 oz)
- ½ cup castor sugar (100 g)
- ⅓ cup brown sugar (65 g)
- ¼ cup unsalted butter (57 g)
- 1 cup dark chocolate (4 oz) (chopped)
- 2 eggs (large)
- 1 tablespoon vanilla extract (15 ml)
- ½ cup all-purpose flour (60 g)
- ½ cup Dutch process cocoa (50 g)
- ¼ teaspoon salt
- ½ cup pecans
Instructions
- Preheat the oven at350 F (170 C). Line a 9-inch square pan with parchment paper and set aside.
- Take a medium-sized saucepan and melt butter. Once the butter has melted add the chopped chocolate, castor sugar, brown sugar and condensed milk. Keep mixing on medium heat until the chocolate and sugars have completely dissolved.
- Let the pan cool downfor about 5 minutes to avoid scrambling of eggs.
- Add eggs, salt and vanilla extract to the mixture and mix until combined well.
- Now, add the all-purpose flour, unsweetened cocoa powder and pecans and mix until there are no clumps in the batter and it is just combined. Do not over-mix.
- Pour the mixture tothe lined pan. Bake for about 30 - 35 minutes. The middle will still be alittle wet when you insert a toothpick to it.
Notes
-
- Don't overbake. Resist the urge to bake until the toothpick comes out completely clean. Instead, aim for a little bit of moisture on the toothpick when you insert it into the center of the brownies. A slightly moist center ensures a rich, dense, and gooey experience that melts in your mouth.
- To prevent dry brownies, avoid over-mixing the batter. Overmixing traps excess air, resulting in cakey and dry brownies. Mix the ingredients only until they are just combined for the best texture.
- Always use a sharp knife. A dull knife will tear and drag through the brownie, leaving rough and uneven edges. A sharp knife makes clean, precise cuts, showcasing the beautiful texture of your creation. Dip your knife in hot water before each cut. The warm water helps to melt any residual chocolate on the blade, preventing it from sticking to the brownie and creating messy edges.
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